Description
Pecan Pie Cookies are a delightful twist on the classic pecan pie, transforming the beloved flavors into a soft, buttery cookie with a sweet, gooey pecan filling. These cookies combine a tender vanilla-infused dough with a rich pecan topping, perfect for holiday gatherings or everyday treats.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Pecan Filling
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup or maple syrup
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. Beat in the egg and vanilla extract until fully incorporated, creating a creamy wet base for the dough.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, mixing gently until a soft dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Use your thumb or the back of a teaspoon to create a small indentation in the center of each dough ball, which will hold the pecan filling.
- Prepare the Pecan Filling: In a medium bowl, combine the chopped pecans, brown sugar, corn syrup (or maple syrup), melted butter, and vanilla extract. Mix thoroughly until the filling is well combined and sticky.
- Fill the Cookies: Spoon a small amount of pecan filling into each indentation carefully, avoiding overfilling to prevent spilling during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden brown, signaling that the cookies are cooked through but still soft inside.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy these pecan pie-inspired treats.
Notes
- For a richer flavor, use real maple syrup instead of corn syrup in the pecan filling.
- Make sure not to overfill the cookie indentations to avoid filling overflow during baking.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies can be frozen before or after baking for up to 3 months.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and for easy cleanup.
